Dee Dee Ianellis Tomato Marmalade Recipes

TOMATO MARMALADE

Steps:

• In a large heavy-bottomed skillet, heat 1/4 cup plus 1 tablespoon olive oil over medium heat. Add tomato paste and cook, stirring, about 1 minute. Add sugar and cook, stirring, until well combined. Add vinegar and cook, stirring, to deglaze pan.
• Add tomato halves, thyme, bay leaves, salt, and remaining 3/4 cup plus 3 tablespoons olive oil. Reduce heat to medium-low and continue cooking until olive oil is bright red in color, 5 to 6 minutes.
• Remove bay leaves and thyme and transfer marmalade to refrigerator until chilled. Marmalade can be stored in an airtight container, refrigerated, for up to 1 week.

EARLY GIRL TOMATO MARMALADE

Steps:

• Day 1
• First, prepare the lemon and orange slices: Place the slices in a wide stainless-steel kettle and cover amply with cold water. Bring to a boil over high heat, boil for 1 minute, and then drain, discarding the liquid. Return the slices to the kettle and cover with 1 inch cold water. Bring to a boil over high heat, then decrease the heat to medium and cook, covered, at a lively simmer for 30 to 40 minutes, or until the fruit is very tender.
• While the citrus is cooking, prepare the tomatoes: Bring a medium kettle of water to a boil, then carefully drop the tomatoes into the water to loosen their skins. Leave the tomatoes immersed for 1 minute, then drain them in a large colander. When they are cool enough to handle, peel them over a large bowl, discarding the skins. Using your hands, gently tear the tomatoes into medium pieces.
• When both the citrus slices and tomatoes are ready, put them together into a nonreactive heatproof storage container with the sugar, lemon juice, and saffron, stirring well to combine. Cover tightly and refrigerate overnight.
• Day 2
• Place a saucer with five metal teaspoons in a flat place in your freezer for testing the marmalade later.
• Remove the tomato mixture from the refrigerator and transfer it to an 11- or 12-quart copper preserving pan or a wide nonreactive kettle. Add the cinnamon stick and stir well to incorporate any undissolved sugar.
• Bring the mixture to a boil over high heat. Cook at a rapid boil until the setting point is reached; this will take a minimum of 30 minutes, but may take longer depending on your individual stove and pan. Initially, the mixture will bubble gently for several minutes; then, as more moisture cooks out of it and its sugar concentration increases, it will begin to foam. Do not stir it at all during the initial bubbling; then, once it starts to foam, stir it gently every few minutes with a heatproof rubber spatula. As it gets close to being done, stir it slowly every minute or two to prevent burning, decreasing the heat a tiny bit if necessary. The marmalade is ready for testing when it turns slightly shiny and its bubbles become very small.
• To test the marmalade for doneness, remove it from the heat and carefully transfer a small representative half-spoonful to one of your frozen spoons. It should look glossy, with tiny bubbles throughout. Replace the spoon in the freezer for 3 to 4 minutes, then remove and carefully feel the underside of the spoon. It should be neither warm nor cold; if still warm, return it to the freezer for a moment. Tilt the spoon vertically to see whether the marmalade runs; if it does not run, and if its top layer has thickened to a jelly consistency, it is done. If it runs, cook it for another few minutes, stirring, and test again as needed.
• When the marmalade has finished cooking, turn off the heat but do not stir. Using a stainless-steel spoon, skim off any surface foam and discard. Remove the cinnamon stick. Pour the marmalade into sterilized jars and process according to the following instructions.
• Sterilization & Storage
• When making preserves, be sure to sterilize your jars and lids, unless you plan to eat your jam right away. Although jams and marmalades are unlikely to become contaminated with anything toxic, it is important to eliminate even the minutest risk.
• There are many ways to sterilize jars, including putting them in a canning kettle or a sterilizing dishwasher, but my preferred way is in the oven. This method is easier than the other methods and, if you use an oven thermometer, is virtually foolproof. To sterilize jars and lids in the oven, first be sure they are perfectly clean. Place the clean jars upright with an equal number of clean unused lids on a baking sheet or sheet pan in a preheated 250°F oven. They should remain in the oven for a minimum of 30 minutes to ensure they are heated through. Remove them from the oven right when you need to fill them. After you have filled them, leaving 1/4 inch of room at the top, wipe the rims with a clean, damp cloth. Put the lids on, being careful to screw them on just until they are snug, and replace the jars in the oven for 15 minutes or so to ensure they are completely sterilized. They will seal as they cool.
• Sometimes the jars can become a little bit too hot when using this method, so before filling them, test their temperature first. Pour a little jam into one, and if it bubbles or boils in the jar, wait a few moments before filling the jars.
• Upon removing your filled jars from the oven, place them 1 inch apart on a drying rack to set overnight at room temperature. Do not jiggle or disturb them during this time, as this may disrupt their ability to set correctly. As the preserves cool, you may hear a few little pops as the lids seal. Before putting your preserves away, be sure to feel the top of each lid to verify that it has sealed; it should be curving in very slightly in the middle. If any jars have not sealed, put them in the refrigerator for safekeeping.
• To store sealed preserves, label and date them and keep them in a cool, dark place until you open them. After you open a jar, keep it in the refrigerator. You may also keep higher-sugar preserves at room temperature, assuming you plan to eat them within a few weeks or so. Low-sugar preserves should always be refrigerated once opened, unless you plan to consume them right away.

DEE'S MARGARITA

Steps:

• Shake ingredients with ice and serve on the rocks in a tall glass.

MAHI MAHI IN MARMALADE-DIJON GLAZE

Steps:

• Pat mahi mahi fillets dry with a paper towel. Sprinkle both sides of fish with garlic powder and paprika.
• Mix chicken broth, marmalade, and mustard together in a small bowl.
• Spray a medium skillet generously with cooking spray. Heat skillet over medium heat and cook mahi mahi fillets until browned, about 6 minutes. Flip fillets and pour broth mixture into pan. Bring to a rolling simmer and cook until fish is cooked through and sauce has reduced by half, 5 to 10 minutes. Season with salt.

DUNDEE ORANGE MARMALADE

Steps:

• Wash the fruit and place in a large pan.
• Add water and cover.
• Bring to a boil, reduce heat and simmer until fruit is soft.
• Let stand until fruit is cool enough to handle.
• Remove fruit from cooking water and cut each orange and lemon in half.
• With a spoon remove pips and pith and return them to the juice.
• Simmer for 25 minutes, then strain and discard pips.
• Meanwhile, cut skins and pulp into small pieces or shreds, whichever you prefer.
• Put fruit, juice and sugar into a large preserving pan and boil rapidly until setting point is reached.
• To determine setting point, use jelly thermometer or stir until 2 drops hang side by side on a wooden spoon when removed from hot liquid Remove from heat, skim and cool slightly.
• Pour into sterilized jars and add 1 Tablespoon whisky to each jar.
• Seal with parrafin and cover.

TOMATO LEMON MARMALADE

Steps:

• Peel, quarter and chop the tomatoes; place in a colander to drain. Transfer to a Dutch oven; add apples and lemons. Cook and stir over medium heat for 15 minutes. Add sugar and ginger. Tie cloves in a cheesecloth bag; add to the pot. Bring to a boil, stirring occasionally, and cook until sugar has dissolved. Reduce heat; simmer for 40 minutes, stirring frequently., Remove spice bag. Carefully ladle hot mixture into nine hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.

YELLOW TOMATO MARMALADE

Steps:

• Combine the lemons and orange juice in a blender or food processor and process until the lemon is finely chopped. Transfer to a large, heavy saucepan, bring to a simmer and cook over medium-high heat until the lemon becomes transparent.
• Add the remaining ingredients and continue to simmer over medium heat until they have thickened, about 30 minutes. Spoon into sterilized eight-ounce jelly jars and seal with paraffin or cover with canning lids and process in a boiling water bath for 10 minutes, then allow to cool, check lids and store in a dark place.

TOMATO-SWEET ONION MARMALADE

Steps:

• Bring a large pot of water to a boil over high heat. Prepare an ice-water bath; set aside. Using a small sharp knife cut an "X" in the core of each tomato. Place tomatoes in boiling water and cook until skins begin to split, 30 to 60 seconds. Drain and immediately transfer to ice-water bath. Peel tomatoes and coarsely chop; set aside.
• Heat oil in a medium skillet over medium-high heat. Add onions and cook, stirring, until lightly browned, 2 to 3 minutes. Reduce heat to low and continue cooking until onions are softened, about 5 minutes more. Add chopped tomatoes, lemon zest, lemon juice, vinegar, brown sugar, and 2 tablespoons water to skillet. Cook, stirring occasionally, until thickened, 2 to 3 minutes. Remove from heat and transfer to a medium bowl. Refrigerate until chilled.

SONNY'S MARMALADE

Steps:

• Inspect 3 pint-sized jars for cracks and rings for rust, discarding any defective ones. Immerse jars in simmering water until marmalade is ready. Wash new, unused lids and rings in warm soapy water.
• Place clementines and zest in a food processor; blend until well mashed. Transfer to a medium saucepan. Repeat with the cherries and pineapple.
• Add lemon juice and pectin to the fruit in the saucepan. Mix and bring to a boil over medium heat. Stir in sugar. Return to a boil and cook for 2 minutes. Remove from heat.
• Pack marmalade mixture into the hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
• Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
• Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.

DEE DEE IANELLI'S TOMATO MARMALADE

Steps:

• Blanch tomatoes in boiling water to loosen skins; dip in cold water and peel. Then roughly chop (or not). Quarter the citrus, slice crossways 1/8 to paper thin, discarding seeds as you go. Or just slice crossways paper thin. Put everything in a pot and cook over medium heat for 3 hours, stirring occasionally (or more often) until the color gets deep and dark. The jam is ready when it falls with the right consistency from a spoon (kind of gloppy). Don't over cook! While you are watching it, talk to friends.

TOMATO MARMALADE

Steps:

• REMOVE peel from tomatoes and cut in small pieces.
• Slice oranges and lemons very thin and quarter the slices.
• Pour off juice from the tomatoes.
• Add sugar.
• Stir until the sugar is dissolved.
• Add oranges, lemons, and spices which have been tied loosely in cheesecloth bag.
• Place mixture over high heat and boil rapidly, stirring often.
• Cook until clear and thick (about 50 minutes).
• Pour into sterilized jars to within 1/2 inch of top.
• Put on cap, screw band firmly tight.
• Process in Boiling Water Bath 10 minutes.